Skip to main content
Spinach Falafel & Pumpkin Couscous
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Spinach Falafel & Pumpkin Couscous

Spinach Falafel & Pumpkin Couscous

with Creamy Pesto Dressing

When a wholesome, nutritious dinner tastes as good as this one, it's easy to do your body a favour. Tuck in and let the sweet roasted veggies, crisp falafel and more-ish pesto dressing take you to a state of bliss.

Tags:
Veggie
Allergens:
Almond
Milk
Gluten
Wheat
Egg
Walnut

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

brown onion

1

beetroot

1 packet

Peeled & Chopped Pumpkin

2 clove

garlic

1 bag

baby spinach leaves

1 bag

parsley

1 packet

flaked almonds

1 cube

vegetable stock

1 packet

couscous

1 tub

spinach falafel

1 packet

creamy pesto dressing

1 packet

Greek-style yoghurt

Not included in your delivery

olive oil

1 tbs

butter

¾ cup

water

sideBannerName

Nutritional Values

per serving
Energy (kJ)3055 kJ
Fat46.5 g
of which saturates9.1 g
Carbohydrate64.1 g
of which sugars26.9 g
Protein25.5 g
Sodium1940 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Lid
Medium Pan
Large Non-Stick Pan

Cooking Steps

Roast the veggies
1

Preheat the oven to 240°C/220°C fan-forced. Slice the brown onion into 2cm wedges. Cut the beetroot (unpeeled) into 1cm chunks. Place the red onion, beetroot and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with the salt and a pinch of pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Cut the veggies to size so they cook in time.

GET PREPPED
2

While the veggies are roasting, finely chop the garlic. Roughly chop the baby spinach leaves. Roughly chop the parsley leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a plate.

MAKE THE GARLIC COUSCOUS
3

In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

COOK THE FALAFEL
4

Use your hands to break each spinach falafel into quarters (don't worry if they crumble!). When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the falafel, tossing, until deep golden brown, 5-6 minutes. Transfer to a plate lined with paper towel. Season with salt and pepper.

BRING IT ALL TOGETHER
5

When the veggies are done, add them to the saucepan with the garlic couscous, along with the spinach and parsley. Toss to combine. Season to taste. In a small bowl, combine the creamy pesto dressing and Greek-style yoghurt.

Serve
6

Divide the pumpkin couscous between bowls and top with the spinach falafel. Top with the creamy pesto yoghurt and sprinkle with flaked almonds.

More delicious recipes with similar ingredients

Highest-rated dinner recipes

Glazed Duck & Hazelnut-Balsamic Greens

Glazed Duck & Hazelnut-Balsamic Greens

with Duck Fat Potatoes
Chicken Schnitzel Burger & Caramelised Bacon

Chicken Schnitzel Burger & Caramelised Bacon

with Smoked Cheddar & Aussie Wedges
Caribbean Chicken Breast & Couscous

Caribbean Chicken Breast & Couscous

with Charred Corn & Coconut Sweet Chilli Mayo
Thai Green Chicken & Coconut Noodle Soup

Thai Green Chicken & Coconut Noodle Soup

with Crushed Peanuts
Beef Eye Fillet & Truffle Mayo

Beef Eye Fillet & Truffle Mayo

with Sweet Potato Mash, Green Bean Salad & Parmesan Crisps
Creamy Lemon Prawn Orecchiette

Creamy Lemon Prawn Orecchiette

with Apple Salad
Garlic Prawns & Chorizo Risotto

Garlic Prawns & Chorizo Risotto

with Thyme-Roasted Cherry Tomatoes
Pistachio-Crusted Lamb Rump

Pistachio-Crusted Lamb Rump

with Rosemary Roasted Baby Carrots & Onion Glaze
Premium Beef Fillet Steak

Premium Beef Fillet Steak

with Bacon-Mushroom Sauce & Mashed Potato
Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

with Berry Cheesecake Pots for Dessert
Easy Chicken & Creamy Peppercorn Sauce

Easy Chicken & Creamy Peppercorn Sauce

with Mashed Potato & Garlicky Veggies
Lemon Pepper Beef & Sticky Rosemary Sauce

Lemon Pepper Beef & Sticky Rosemary Sauce

with Parmesan Crushed Potatoes & Garlic Veggies
Haloumi, Pesto & Caramelised Onion Burger

Haloumi, Pesto & Caramelised Onion Burger

with Sweet Potato Wedges
Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

with Lamington-Style Chocolate Brownies for Dessert
Cheesy Aussie Chicken Parmigiana

Cheesy Aussie Chicken Parmigiana

with Rosemary Bacon Potatoes & Pear-Rocket Salad
Roast Chicken & Duck Fat Potatoes

Roast Chicken & Duck Fat Potatoes

with Prosciutto-Wrapped Asparagus & Honey Almond Baby Carrots
Rosemary & Caramelised Onion Lamb Rump

Rosemary & Caramelised Onion Lamb Rump

with Roast Veggies, Green Beans & Fetta-Almond Sprinkle
Pistachio-Crusted Lamb for Dinner

Pistachio-Crusted Lamb for Dinner

with Caramelised Pineapple & Pear Pavlovas for Dessert
Eye Fillet Steak & Peppercorn Sauce

Eye Fillet Steak & Peppercorn Sauce

with Creamy Mash & Baby Broccoli
Ginger & Lemongrass Prawns

Ginger & Lemongrass Prawns

with Veggies & Garlic Rice